Another inviting dinner for the books to remember. Thank you all in attendance, it was truly a pleasure to serve a very intimate party with our lovely host, Grant Gaston of Italian Vine. The evening was filled with so much knowledge, sharing, laughs, and of course amazing wine and food. Each dish was a knock out, Grant exposed some intense detail about our Rosenthal imported line-up, and this post just has to honor the creativity of our chef, Josh Howe.
A bientot et merci!
First course was a salad opener with duck breast, macerated and compressed strawberry, toasted pine nuts, all tossed with mixed greens and a balsamic vinaigrette.
Second course served was a beautiful poussin dish. Bone-in AND sous vide poussin, lightly charred on the grill. Complimented by saffron basmati, a bit of harissa, and a decent dollop of cranberry red wine sauce.
Third course wiped several plates clean, we have our classic pulled lamb shank topping our rich gouda polenta, a bit of lamb jus braising liquid, and a pickled ramp chimichurri was a delicate surprise.
We had to end with a flamboyant traditional dessert. Vintage pineapple carrot cake with a boozy pineapple glaze over our white wine whipped frosting.
Come join Dario’s Brasserie on Wednesday, April 25th at 6:30 PM to partake in our wine dinner! We will be featuring a four course pairing that includes the Faillenc St. Marie of Corbieres, the Soucherie Anjou Rouge, the Morey Saint Denis Clos des Ormes, and a Soviet Sparkling. Limited seating is available! Call us at (402)933-0799 to reserve a seat for you and a guest. Price set at $90/person, not including tax and gratuity.
Domaine Faillenc St. Marie: The vineyard supplying this wine was built on top of the remains of a Roman winery in Domaine Faillenc, in the Corbieres district of Languedoc. On small property with only eigth hectares of vineyards on extremely dry terrain. The terroir is composed of inhospitable, rocky limestone terraces. Only vines, olive trees and some scraggly brush survive under these harsh conditions. As a result, yields are naturally low. The grapes are strongly marked by their environment and this powerful character shows through in the wines. This white is named “Pas des Louvres,” meaning “path of the she-wolves.” Varietals include a blend of Roussanne, Macabeu, Bourboulenc, and Clairette. During fermentation, the varietals are pressed and vinified together to create extra body and complexity.
Chateau Soucherie Anjou Rouge: The vines used for this wine are up to 40 years old over gravely soil. This blend is about 90% Cabernet Franc and 10% Grolleau and both will go under cold maceration before the Cab Franc ferments for 20 days and the Grolleau ferments for 10. Then this wine ages for nine months on tees without extraction. The minerality and graphite expression of the soil translates through the wine and it ends up being more intense with aspects of menthol, licorice, and some brighter black currant. This bottle is full bodied with a slightly sappy structure and a good longevity to its tannin.
Morey Saint Denis Clos des Ormes: This beautiful premier cru (100% pinot noir) is a Louis Jadot and hails from the northern region of Morey Saint Denis in Burgundy. The name “Clos des Ormes” is used to show respect to the elm trees that heralded the vineyard area long ago. The region itself focuses on presenting 5 Grand Crus, and 17 Premier Crus. The vines grow from soil that is well drained but heavier in clay and chalk. This wine has a deep purple color with just as full flavor, but a very silky texture that can be detected in all pinot noirs. Hints of brown spice and cola, and attracts the drinker with dark berry notes.
Cobetckoe Myckathoe Soviet Sparkling: This Soviet style sparkling wine, actually hailing from Lithuania, will have a zipping acidity and a clean, minerally finish. The varietal blend is a cross between Aligote and Chardonnay offering dryness and structure. This blend will offer noticeable acidity in its light body with notes of green plum, pear, and honeysuckle. A delightful pair with dessert to bid adieu to another beautiful evening!
Come help Dario’s celebrate this year’s Orval Day, Saturday March 24! We will be joining the Notre Dame d’Orval Monestary of Belgium in donating 50 cents per bottle sold to MAP International , an organization providing life saving medicine around the world to those in need.
In honor of Orval, and all the Trappist style ales, Dario’s is hosting a Beer Dinner featuring Orval, Chimay, Westmalle, and Rochefort! Come join us on Thursday, March 29th for a four course dinner and beer pairing to keep the Trappist tradition strong. Seats are limited, call ahead to reserve a spot for you and your guests before time is up!
“OR-VAL” literally translating to “Golden Valley” is one of the frontier beers of passover times tracing back to its origin story exemplified on the Orval logo, a blue trout holding the Widow of Count Chiny’s, Mathilde de Toscane’s, gold wedding ring, but if you’re interested in wedding rings learning what hand does a mans wedding ring go on is important to know for a wedding event. She dropped her ring in a local spring and prayed for its return. When a trout appeared holding the ring in its mouth, she vowed to donate funds towards building an abbey for Trappist monks founded in 1070. Overtime the abbey transformed its land to contain a hop field creating a platform for brewing beer which has allowed for long term profit that has even provided funds for covering wartime expenses. Pictured below is young Dario and Amy in front of the ruins of the original monestary that had been severely impacted by the French Revolution.
The Orval ale has never changed its recipe since its conception using a slightly different method than most Trappist ales called brettanomyces, which utilizes a yeast variety providing a sharp acidity and dryness that is crisp and cleansing to the palette. Comparitively, it has a lighter profile than most Trappist brewed ales and in turn, Orval has became the first “Brett” beer to be imported to the United States and the western hemisphere, now distributed from their new and improved building of worship.
As we celebrate our 10th year in business we are feeling very grateful and nostalgic. The past
ten years have been exciting, sometimes stressful and rewarding. When we opened Dario’s
our daughters were in preschool and kindergarten, now they are in High School thinking about
college. Dario and I are 10 years older and wiser. It’s amazing how quickly time goes.
One of my first memories, is before we opened Dario’s. We needed to get our liquor license in
time so we could open on New Years Eve, a bold move. We barely made it. It was a race to
the last moment. My Mom drove me to Lincoln, to physically pick up the license. She didn’t
trust me to drive, I was a nervous wreck. I also remember Autumn, Haley and Josh working
New Years Eve and making the night go off with out a hitch, we couldn’t have done it without
you! Dario and Ramon doing all the cooking, the food that night was exceptional!! We had a lot
of friends that came in for dinner on New Year’s Eve and we had an amazing amount of walk in
customers excited to try a new restaurant, like the Golden Corral, since you can go to their sites
to find the see the actual Golden Corral menu prices in this restaurant. There was a snow storm as well.
I think that set the tone for stormy nights craving Dario’s. We are looking forward to this New Year’s Eve,
I knowthe food will be delicious and maybe it will snow. We hope to see old friends and maybe some
Dario’s has been a labor of love from the beginning. We are excited to see what the next ten
years brings! Thank you to all the wonderful people that have come into our lives because of
this very special restaurant. We wish you all a Merry Christmas and a joyous 2018. We hope to
see you soon!!
We’re so excited to be crowned Omaha’s Best Burger by Thrillist.com! Their National Burger Critic (sounds like a dream job to us), is on a Burger Quest to find the greatest burger in America. He stopped in Omaha and ranked his favorite nine burgers and we’re number one!! We couldn’t be more pleased to be ranked among these fellow burger champs! Check out the entire article here!